Vignobles Meynard

  

Château La Bourée

Château L’Etoile de Clotte

Château Platon

 

 

 

 

 

 

 

 

 

Jean-Francois Meynard and Christelle Gauthier produce wine from three different Bordeaux appellations, all close to the Dordogne River; Côtes de Castillon, Saint Emilion and Entre-Deux-Mers. The first two came from Jean-Francois’ family and the third from Christelle’s. Both families have roots going back to the 19th century in their villages.

 

Château La Bourée, Côtes de Castillon, 12 hectares

Côtes de Castillon is located on the eastern border of Saint Emilion. It became an independent appellation only in 1989, before which it was classified as Bordeaux Superieur “Côtes de Castillon”. Until 1920 the wines were labeled as “près Saint Emilion”. The appellation takes its name from the town of Castillon La Bataille where in 1453 a battle took place that ended the 100 year war with England. The vineyards are a geological extension of those encountered in Saint Emilion with some good sites on the upper plains as well as the more classic hillsides and elevated plateaux.

 

Château La Bourrée extends over 12 hectares in the village of Saint Magne-de-Castillon where the upper river plain meets the first hillsides. The vineyard is planted with 70% Merlot, and 30% Cabernet  Franc. The yields are kept to 45h/hl by green harvesting and leaves are pulled as needed to insure proper ripening. All the grapes are brought to a sorting table before entering the winery allowing only the best fruit to be vinified. Before the alcoholic fermentation begins, the grapes macerate for a few days at a cold temperature. After fermentation the wine stays in contact with the skins for two  weeks after which the wine is aged in used barrels for a year and then another six months in cuve before bottling.

 

Château L’Etoile de Clotte, Saint Emilion Grand Cru, 2.5 hectares

Jean Francois Meynard farms 2.5 hectares of vines in the St Émilion commune of St Étienne-de-Lisse. It is one of the 13 communes that make up the AOC St. Émilion and is situated in the eastern part of the appellation. Jean-Francois’ vines are on the higher slopes of the commune and have clay-rich calcareous soils. The vineyard is planted to 80% Merlot, 15% Cabernet Sauvignon and 5% Malbec. The vines have an average age of 45 years.

 

Jean-Francois farms sustainably, using traditional methods and keeps yields low with de-budding, canopy pruning and green harvests. Each parcel in the vineyard is vinified separately. All of the grapes are de-stemmed and placed in thermo-regulated stainless steel vats where fermentation and maceration takes place over the course of 4 weeks. The wine then is racked into barrels with 50% new oak. Looking for complexity and nuance in the maturing of his wine, Jean-Francois works with 6 different barrel makers and a variety of toast strengths. The wine matures for 12 months in barrel and then another 6 months in tank before bottling.

 

Château Platon, 10 hectares

Château Platon is located in the small village of Sainte-Radegonde,close to the Dordogne river in the northeast section of the Entre-Deux-Mers. Jean-Francois Meynard and Christelle Gauthier farm 10 hectares with nine hectares of red grapes and one and a half hectares of white grapes. The vineyard has belonged to Christelle’s family since 1907. The red grapes are mostly Merlot 65%, with 35% being a mix of Cabernet Sauvignon, Cabernet Franc and Malbec.The average age of the vines is 40 years and the plant density is 5,000 per hectare. The vineyard lies on a plateau which is one of the highest points in the Entre-deux-Mers and has an excellent exposition.

 

Bordeaux 

The yields are kept to 50hl/ha by green harvesting and leaves are pulled as needed to insure proper ripening. All the grapes are brought to a sorting table before entering the winery. Fermentation is done in cement tanks with an extended maceration of up to two weeks. The wine is aged in tank with a portion seeing wood before bottling in the late spring.

 

Bordeaux Blanc

The Bordeaux Blanc is a blend of 70% Sauvignon Blanc and 30% Muscadelle. The clay-limestone

Soil gives the Sauvignon Blanc lots of complexity; combining flavors of white peach and lemon/lime with minerality, all of which is further broadened by the addition of Muscadelle. The grapes are harvested in the early morning to preserve maximum freshness and after pressing, the juice is left to settle for four days at a low temperature before the start of fermentation. After racking, the wine is aged on its fine lies until bottling the following spring.

 

 

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